TW201524364A - Cooking oil and fat composition, and method for producing the same - Google Patents

Abstract

A cooking oil and fat composition and a method for producing the same which can reduce oil remaining in the cooking object after cooking is provided. The cooking oil and fat composition is characterized that the cooking oil and fat composition is formed by blending 0.02-0.08 mass % of emulsifier in the oil and fat. The emulsifier is selected from at least one of a group consisting of succinic acid glyceryl monooleate, citric acid glyceryl monooleate, polyoxyethylene sorbitan monooleate, erucic acid sucrose ester and fatty acid monoglyceride. More than 47 mass % of fatty acid consisting the fatty acid monoglyceride is polyunsaturated fatty acid.

Description

Oil cooking fat composition and method of producing the same

The present invention relates to a fat or oil composition for heating cooking and a method for producing the fat or oil composition for cooking.

With the concern of consumers in recent years for health, reducing the amount of oil in food has become a topic. For example, Patent Document 1 discloses a fat or oil composition which is used for frying cooking, and can suppress the oil absorption amount of the cooking object during frying cooking, and is delicious.

However, fried foods such as Western-style fried foods, tempura, and fried foods are expected to have a good taste while maintaining a good taste, compared with the cooking object of the fried cooking. Further efficient reduction of oil absorption.

Prior art literature Patent literature

Patent Document 1: Japanese Laid-Open Patent Publication No. 2005-218380.

Therefore, an object of the present invention is to provide a fat composition for heating cooking which can efficiently reduce the oil remaining in the cooking target after heating and having a good taste. And a method for producing the oil-fat composition for heating and cooking.

The oil-fat composition for heating cooking of this invention is as follows.

(1) A fat composition for heating cooking, which is prepared by blending 0.02 to 0.08% by mass of an emulsifier from glyceric acid, glycerol monoglyceride, citric acid At least one selected from the group consisting of monoolein, polyoxyethylene sorbitan monooleate, sucrose erucic acid ester, and fatty acid monoglyceride constitutes 47% by mass or more of the fatty acid of the fatty acid monoglyceride. It is a polyunsaturated fatty acid.

(2) The oil-fat composition for heating cooking according to (1), wherein the sucrose erucic acid ester has an HLB value of 1.5 to 3.0.

Moreover, the manufacturing method of the oil-fat composition for heating cooking of this invention is as follows.

(3) A method for producing a fat or oil composition for heating cooking, comprising the step of adding 0.02 to 0.08% by mass of an emulsifier to the fat or oil after the step of purifying the fat or oil, wherein the emulsifier is from a single succinic acid At least one selected from the group consisting of oleic acid glyceride, citric acid monoolein, polyoxyethylene sorbitan monooleate, sucrose erucic acid ester, and fatty acid monoglyceride constitutes the fatty acid monoglyceride More than 47% by mass of the fatty acid is a polyunsaturated fatty acid.

According to the method for producing a fat or oil composition for cooking and a method for producing a fat or oil composition for cooking according to the present invention, by using a specific emulsifier, it is possible to use less milk than the prior art. The amount of the agent is adjusted to efficiently reduce the amount of oil remaining in the cooking target. In addition, since the amount of the emulsifier is small, the production cost is low, and it is possible to impart a good taste close to the original taste of the fat to the object to be cooked.

In view of such an advantage, the fat or oil composition for heating cooking of the present invention can be suitably used as a frying oil for deep-fried cooking products such as tempura and fried foods. Further, the fat or oil composition for cooking according to the present invention is also suitable for use in frying cooking.

Fig. 1 is a graph showing the relationship between the amount of emulsifier added in the oil-fat composition for heating and the oil content of the tempura topping cooked in the fat or oil composition.

2 is a graph showing the relationship between the amount of the emulsifier added in the oil-fat composition for heating and the oil content ratio of the tempura topping cooked in the fat or oil composition.

The oil-and-fat composition for heating and cooking of the present invention is characterized in that it is prepared by dissolving 0.02 to 0.08% by mass of an emulsifier derived from succinic acid monoglyceride and citric acid monooleate. At least one selected from the group consisting of acid glyceride, polyoxyethylene sorbitan monooleate, sucrose erucic acid ester, and fatty acid monoglyceride, and 47% by mass or more of the fatty acid constituting the fatty acid monoglyceride unsaturated fatty acid.

As a method of lowering the oil content contained in the deep-fried cooking product such as tempura, (1) a thin top coat is formed to reduce the amount of adhesion of the top coat which easily absorbs oil, and (2) the face portion is suppressed. The amount of oil absorption, (3) the method of suppressing the oil absorption of the foodstuff, and (4) promoting the deoiling after the frying (the oil is removed after the frying is completed). Oil of fried products such as tempura The fraction is much more contained in the noodle portion than the fried raw material (the food inside the topcoat), and therefore, in the above method, in particular, (2) suppressing the oil absorption amount of the top coat portion is effective for lowering the oil content of the cooking product. of.

The inventors of the present invention have made the following findings in order to produce a fat or oil composition which is difficult to be absorbed by the top coat portion of the fried food product and which is easily removed, and has completed the present invention.

According to Patent Document 1 and the like, it is known that the oil absorption amount of a cooking object (cooking product) can be reduced by adding an emulsifier to the oil and fat composition. Although it is expected in principle that the effect of reducing the oil absorption amount can be increased by increasing the amount of the emulsifier added, it is difficult to add a large amount due to problems such as an increase in the cost of the raw material and a decrease in the taste of the oil itself. When the emulsifier is added to the oil and fat component, the inventors have found that the oil absorption amount of the cooking object during frying cooking can be minimized when the amount of the emulsifier is 0.02 to 0.08 mass%. Based on this finding, the present invention realizes a fat composition for heating cooking which can efficiently reduce the oil absorption of a cooking product by adding a small amount of an emulsifier.

<heating cooking fat composition>

Hereinafter, each of the components contained in the oil-and-fat composition for heating cooking of the present invention will be described in detail.

Grease

The fat or oil composition for heating cooking of the present invention is produced by using a normal fat or oil for cooking and cooking as a main component. The usual fat for heating cooking can be used alone or in combination of animal and vegetable fats and oils, hydrogenated oil, fractionated oil, and transesterified oil which are generally used for heating and cooking. Make For animal and vegetable oils, for example, soybean oil, rapeseed oil, high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, olive oil, safflower oil, high oleic safflower oil, corn oil, cottonseed oil, rice Oil, butter, butter, fish oil, coconut oil, palm oil, palm kernel oil, etc. Since the fats and oils hardened at room temperature need to be liquefied by heating at the time of use, it is preferable that the fats and oils which are liquid at 20 °C. Even if the raw material fats and oils themselves are solid at 20 ° C, they can be suitably used as long as they are used as a whole fat or oil as a whole with the other raw material fats and oils. In particular, since canola oil has an advantage of being a liquid oil having a low melting point and excellent oxidation stability, it can be suitably used.

In the oil-fat composition for heating cooking of the present invention, it is preferable that the above-mentioned ordinary fat for cooking and cooking constitutes the remainder other than the emulsifier and other additives added as needed.

2. Emulsifier

The action of the emulsifier in cooking fried foods such as tempura is as follows. For example, when cooking tempura, heat the ingredients and batter (mixed tempura powder and water) in high temperature oil (160~200 °C). When the batter is in contact with the high-temperature oil, the moisture rapidly evaporates and disappears on the contact surface with the oil, and the solid portion in the batter mainly composed of the flour is hardened. This phenomenon occurs repeatedly, and the moisture in the batter is gradually removed, and the surface of the mesh structure in which the flour is hardened is formed in a shape having a gap. An emulsifier is a substance that exerts an influence on the surface tension of a gas-liquid or liquid-liquid. An emulsifier makes "oil and solid", "oil and water" or "oil and gas (water vapor)" when forming a top coat. The change in surface tension causes the properties (shape, composition, physical properties) of the garment to change.

Among various emulsifiers, the emulsifier which can be added to the oil-fat composition for heating cooking of the present invention is glyceryl monosuccinate, glycerol monooleate, and polyoxyethylene sorbitan oil. The acid ester, the sucrose erucic acid ester, and the fatty acid monoglyceride, and 47% by mass or more of the fatty acid constituting the fatty acid monoglyceride are polyunsaturated fatty acids. These emulsifier components may be used singly or in combination. These emulsifier components can be suitably used as emulsifiers which are commercially available as food additives. For example, "Sunsoft 683CB" (manufactured by Taiyo Chemical Co., Ltd.) can be used as the succinic acid monoglyceride, and glycerol monooleate can be used, for example, "Sunsoft Plus F" (manufactured by Sun Chemical Co., Ltd.) as polyoxygen For example, "EASOL O-120V" (manufactured by Kao Corporation) can be used as the sorbitan monooleate, and "Ryoto Sugar Ester ER-290" (manufactured by Mitsubishi Chemical Food Co., Ltd.) can be used as the sucrose erucic acid ester. The fatty acid monoglyceride in which 47% by mass or more of the fatty acid constituting the fatty acid monoglyceride is a polyunsaturated fatty acid, for example, "Emulsy MO (M)" (manufactured by Riken Vitamin Co., Ltd., fatty acid composition (mass ratio): palm Acid 24%, oleic acid 21%, linoleic acid 49%, other acids 6%).

The amount of the emulsifier is 0.02 to 0.08% by mass, preferably 0.03 to 0.07% by mass, and more preferably 0.04 to 0.07% by mass, based on the fat or oil composition for heating cooking of the present invention. As described below, the emulsifier used in the present invention is characterized in that the oil-absorbing amount of the cooking object to be heated and cooked can be minimized by adding it to the oil-fat composition for heating cooking in an amount of 0.02 to 0.08% by mass. .

In the case of using sucrose erucate as an emulsifier, it is preferred to use an HLB value. The sucrose erucate of 1.5 to 3.0 is particularly preferably used as the sucrose erucate having an HLB value of 1.8 to 2.5. When the HLB value of the sucrose sucrose ester is less than 1.5, the object of the present invention for suppressing the oil absorption amount of the cooked food after heating and cooking may not be sufficiently achieved. On the other hand, when the HLB value of sucrose erucic acid exceeds 3.0, there is a problem that it is difficult to dissolve in fats and oils.

The fatty acid monoglyceride in which 47% by mass or more of the fatty acid is a polyunsaturated fatty acid is preferably 66% or more of the fatty acid constituting the fatty acid monoglyceride as an unsaturated fatty acid. As the unsaturated fatty acid, oleic acid, linoleic acid, linolenic acid or the like is exemplified, and oleic acid and linoleic acid are particularly preferable. Further, among the fatty acids constituting the fatty acid monoglyceride, the saturated fatty acid is preferably 30% by mass or less, and more preferably 10 to 30% by mass. As the saturated fatty acid, palmitic acid is preferred. By using a fatty acid monoglyceride composed of a more unsaturated fatty acid, particularly a polyunsaturated fatty acid, the effect of reducing the oil absorption amount of the cooking object can be more reliably achieved.

3. Other ingredients

In the fat or oil composition for heating cooking, other components can be added to the extent that the effects of the present invention are not impaired. These components are, for example, components (food additives, etc.) used in ordinary fats and oils. Examples of such a component include an antioxidant, a crystal modifier, a mouthfeel improver, and other emulsifiers. Preferably, the components are added before deodorization and after packaging.

Examples of the antioxidant include tocopherols, ascorbic acids, flavonoid derivatives, kojic acid, citric acid derivatives, catechins and esters thereof, bee guar acid, gossypol, sesame phenol, anthraquinones and the like. Examples of the coloring component include carotene and astaxanthin. As other emulsifiers that do not affect the effect of reducing oil absorption, from fatty acid sucrose esters, fatty acid sorbitan esters, Polysorbate, fatty acid propylene glycol ester, polyglycerin condensed ricinoleate, dimercaptoglycerol, waxes, sterols, phospholipids and the like are suitably selected.

<Method for Producing Oil and Fat Composition for Heating Cooking>

The oil and fat used in the oil-fat composition for heating cooking of the present invention can be produced by purifying in the same manner as a normal fat or oil, and the crude oil pressed from plant seeds or fruits or animal materials is used as a starting material, and is sequentially subjected to degumming as needed. The step, the deoxidation step, and the decolorization step are further subjected to a deodorization step after passing through the dewaxing step as needed. The degumming step, the deoxidizing step, and the dewaxing step described above are appropriately selected depending on the quality of the crude oil which may vary depending on the oil and fat raw material before oil extraction.

In such a production method, the production method of the present invention includes a step of adding an emulsifier in an amount of the above-mentioned range to the fat or oil. The emulsifier is preferably prepared by heating and adding the fat or oil after the purification step. Further, the production method may include a step of adding other additives as needed. In the step of adding the other additives, it is preferable that the conditions such as the fat and oil temperature at the time of the addition of the oil and fat are appropriately changed depending on the type and purpose of the additive.

According to the method for producing a fat or oil composition for heating and cooking according to the present invention, it is possible to obtain a fat composition for heating cooking which can efficiently reduce the amount of oil remaining in the cooking target by the amount of the emulsifier which is less than the amount of the emulsifier.

[Examples]

Hereinafter, the present invention will be specifically described based on examples, but the present invention is not limited by the examples.

<Experiment 1: Test for oil content of tempura topcoat>

A tempura-coated noodle was prepared by using a model test system of a tempura-free topcoat which does not have a fried raw material, and a tempura-based fat-and-fat composition containing various emulsifiers was prepared by the following method, and the noodle was measured. The amount of oil remaining in the clothes.

Sample preparation

In the refined rapeseed oil "Nissin Mustard Oil" (manufactured by Nisshin Olympus Group Co., Ltd.), the mixture was mixed to 0% by mass (no addition), 0.05% by mass, 0.1% by mass, and 0.25% by mass. Each of the emulsifiers No. 1 to 11 shown in Fig. 1 was prepared with various oil-fat compositions for heating (frying oils for frying). After heating 800 g of fats and oils to 180 ° C, each of the predetermined amounts of the emulsifier was added to the fats and oils and dissolved.

A batter was prepared by mixing 38 g of tempura powder "Showa Tempura Powder" (manufactured by Showa Sangyo Co., Ltd.) and 62 g of ice water.

In a cup-shaped container made of iron, 3.5 g of the batter was weighed, and five of the entire container were placed in each of the frying fats and oils heated to 180 ° C in an iron pan and heated for 3 minutes. After the input, the batter is peeled off from the cup and floated to become a top, and the iron cup-shaped container sinks to the bottom. The face was turned over at 1.5 minutes, and the finished finish was left to stand on the net for 5 minutes after 3 minutes to remove the oil, and this was used as a sample for measurement.

Each of the tops was prepared for each of the fats and oils for frying.

2. Determination of oil content

The sample for measurement described below (the top coat after heating and cooking) was dried under reduced pressure after the weight was measured to remove water. At this time, the water is calculated by measuring the weight before and after drying. Component.

The dried sample was immersed in hexane, and the oil contained in the top coat was eluted into the hexane portion (oil extract was extracted). The hexane fraction was recovered, and after removing the hexane, the residual oil was weighed. The weight average of 10 samples was taken as the oil component. Further, the value obtained by dividing the weight of the oil component by the weight of the sample before drying is set as the oil component ratio. Table 1 shows the oil content and the oil content ratio of the sample when each fat or oil for frying is used.

Further, the fried fats and oils containing the emulsifiers No. 1 and No. 6 respectively show the relationship between the amount of the emulsifier added to the oil and the oil component of the sample in the graph of Fig. 1, which is shown in the graph of Fig. 2 . The relationship between the amount of emulsifier added to the oil and the oil ratio of the sample.

[Table 1] *2 Product name "Sunsoft Plus F" manufactured by Sun Chemical Co., Ltd. (HLB value 7)*3 Product name "EMASOL O-120V" manufactured by Kao Corporation (HLB value 15.0)*4 Product name "Ryoto Sugar Ester ER-290" Mitsubishi Chemical Food Co., Ltd. (HLB value 2.0)*5 The product name "Emulsy MO(M)" is manufactured by Riken Vitamin Co., Ltd. (HLB value: 4.3, fatty acid composition (mass ratio): palmitic acid 24%, oleic acid 21%, 49% of linoleic acid and 6% of other acids) ※6 Product name "Sunsoft 661AS" manufactured by Sun Chemical Co., Ltd. (HLB value 7.5)*7 Product name "Sunsoft No.750" manufactured by Sun Chemical Co., Ltd. (HLB value 5.3) ※ 8 Product name "EMASOL L-120V" manufactured by Kao Corporation (HLB value 16.7)*9 Product name "Ryoto Sugar Ester L-195" manufactured by Mitsubishi Chemical Food Co., Ltd. (HLB value 1.0)*10 Product name "SY Glyster OE- 750" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB value 3.7)*11 Product name "Emulsy MO" manufactured by Riken Vitamin Co., Ltd. (HLB value: 4.3, fatty acid composition (mass ratio): palmitic acid 34%, oleic acid 16%, Asia 45% oleic acid, 5% other acids)

3. Analysis of measurement results

As shown in Fig. 1 and Table 1, when the emulsifier of No. 1 or glycerol monooleate was added to the oil-fat composition for heating, it was found that when the amount added was around 0.05% by mass, The oil content and oil ratio of the obtained sample (tempura noodle) are clearly A minimum value is shown. Further, from the results of Table 1, it was found that the same tendency was observed for the emulsifiers Nos. 2 to 5. On the other hand, when the emulsifier of No. 6, which is lactic acid stearic acid monoglyceride, was added, the minimum value of the oil component was not observed in the measurement range. Regarding the emulsifiers of Nos. 7 to 11, the minimum values of the oil component and the oil component ratio were not clearly observed in the measurement range.

From the above results, it is known that the emulsifiers of Nos. 1 to 5, namely, glyceryl monosuccinate, glycerol monooleate, polyoxyethylene sorbitan monooleate, sucrose erucate, and the composition When the amount of the fatty acid monoglyceride of the fatty acid monoglyceride is 47% by mass or more, the fatty acid monoglyceride of the polyunsaturated fatty acid, when the amount of the fat or oil composition for heating is about 0.05% by mass, can effectively reduce the frying of the tempura. The oil absorption of cooking products.

<Experiment 2: Actual verification experiment on the effect of tempura>

By adding 0.05% by mass of the emulsifier No. 1 to 5 used in the test 1, the oil-and-fat composition for heating cooking was used, and the tempura was actually cooked, and the effect of reducing the oil content of the cooked product was confirmed.

Sample preparation

In the refined rapeseed oil "Nissin Mustard Oil" (manufactured by Nisshin Olympus Group Co., Ltd.), various emulsifiers No. 1 to 5 shown in Table 2 were mixed so as to be 0.05% by mass, and the preparation was carried out. Examples 1 to 5 of the oil-fat composition for heating cooking (fat for frying). After 800 g of fats and oils were heated to 180 ° C, they were mixed in fats and oils by adding 0.05% by mass of each emulsifier and dissolving them. On the other hand, canola oil to which no emulsifier was added was used as Comparative Example 1.

The sweet potato was cut into a cylindrical shape having a thickness of 5 mm and a diameter of 3.4 cm as a raw material for frying. A batter was prepared by mixing 38 g of tempura powder "Showa Tempura Powder" (manufactured by Showa Sangyo Co., Ltd.) and 62 g of ice water. Dip the sweet potato into the batter to make the batter adhere.

Five of the sweet potatoes to which the batter was adhered were placed in each of the fats for frying which were heated to 180 ° C in a pan, and cooked by heating for 3 minutes. At this time, after starting the heating and cooking for 1.5 minutes, the sweet potato in the fat for frying was turned over. The fried food cooked and cooked for 3 minutes was transferred to a net and allowed to stand to remove oil, and after 5 minutes, it was collected as a sample for measurement.

The fried food sample was prepared for each of the 10 fats for frying.

2. Determination of oil content

The above sample (fried food) was dried under reduced pressure after the weight was measured to remove moisture. At this time, the moisture content was calculated by measuring the weight before and after drying.

The dried sample was immersed in 30 mL of hexane, and the oil contained in the sample was eluted into the hexane portion (oil fraction was extracted). The hexane fraction was recovered, and after removing the hexane, the residual oil was weighed. The weight average of 10 samples was taken as the oil component. Further, the value obtained by dividing the weight of the oil component by the weight of the sample before drying is set as the oil component ratio. Table 2 shows the oil content and the oil content ratio of the sample when each fat or oil for frying is used.

As shown in Table 2, in the oil-fat composition for heating cooking of Examples 1-5, compared with the comparative example which does not add an emulsifier, it was confirmed that the oil|

<Experiment 3: Actual verification experiment on the effect of tempura>

The emulsifier No. 5 (fatty acid monoglyceride used in the test 2, trade name "Emulsy MO (M)" manufactured by Riken Vitamin Co., Ltd. (HLB value: 4.3, fatty acid composition (mass ratio): palmitic acid 24%) was prepared. 21% of oleic acid, 49% of linoleic acid, 6% of other acids)) 0% by mass (no addition), 0.02% by mass, 0.04% by mass, 0.06% by mass, 0.08% by mass, and 0.1% by mass of heating for cooking a fat composition that is actually cooked using it Tempura confirms the effect of reducing the oil content of the food.

Sample preparation

In the refined rapeseed oil "Nissin Mustard Oil" (manufactured by Nisshin Olympus Group Co., Ltd.), the emulsion was mixed and emulsified so as to be 0.02% by mass, 0.04% by mass, 0.06% by mass, 0.08% by mass, or 0.10% by mass. In the agent No. 5, the fat or oil composition for heating cooking (the fats and oils for frying) of Examples 6-9 and the comparative example 3 was prepared. The emulsifier is a mixture of oil and fat by dissolving after heating 800 g of fat. On the other hand, canola oil to which no emulsifier was added was used as Comparative Example 2.

The sweet potato was cut into a cylindrical shape having a thickness of 5 mm and a diameter of 3.4 cm as a raw material for frying. A batter was prepared by mixing 38 g of tempura powder "Showa Tempura Powder" (manufactured by Showa Sangyo Co., Ltd.) and 62 g of ice water. Dip the sweet potato into the batter to make the batter adhere.

Five of the sweet potatoes to which the batter was adhered were placed in each of the fats for frying which were heated to 180 ° C in an iron pan and cooked by heating for 3 minutes. At this time, after starting the heating and cooking for 1.5 minutes, the sweet potato in the fat for frying was turned over. The fried food cooked and cooked for 3 minutes was transferred to a net and allowed to stand to remove oil, and after 5 minutes, it was collected as a sample for measurement.

The fried food sample was prepared for each of the 10 fats for frying.

2. Determination of oil content

The above sample (fried food) was dried under reduced pressure after the weight was measured to remove moisture. At this time, the moisture content was calculated by measuring the weight before and after drying.

The dried sample was immersed in 30 mL of hexane, and the oil contained in the sample was eluted into the hexane portion (oil fraction was extracted). The hexane fraction is recovered, and after removing the hexane, the residue is weighed. The oil left. The weight average of 10 samples was taken as the oil component. Further, the value obtained by dividing the weight of the oil component by the weight of the sample before drying is set as the oil component ratio. Table 3 shows the oil content and the oil content ratio of the sample when each fat or oil for frying is used.

As shown in Table 3, the fat or oil composition for heating cooking of Examples 6 to 9 was confirmed to be fried compared with Comparative Example 3 in which no emulsifier was added and Comparative Example 3 in which 0.10% of an emulsifier was added. The oil content of the cooking product is clearly reduced.

[Industrial availability]

The fat or oil composition for heating and cooking of the present invention can be utilized in the field of food production, particularly in the production of fried foods. Further, it can also be used in the production of all other foods that require heating of the cooking fats and oils.

Claims (3)

An oil-and-fat composition for heating, which is prepared by blending 0.02 to 0.08% by mass of an emulsifier derived from succinic acid monoglyceride and citric acid monooleic acid. At least one selected from the group consisting of glyceride, polyoxyethylene sorbitan monooleate, sucrose erucic acid ester, and fatty acid monoglyceride, and 47% by mass or more of the fatty acid constituting the fatty acid monoglyceride saturated fatty acid. The oil-and-fat composition for heating cooking according to the first aspect of the invention, wherein the sucrose erucic acid ester has an HLB value of from 1.5 to 3.0. A method for producing a fat or oil composition for heating cooking, comprising the step of adding 0.02 to 0.08% by mass of an emulsifier to the fat or oil after the step of purifying the fat or oil, wherein the emulsifier is derived from glycerol monooleate At least one selected from the group consisting of ester, citric acid monoolein, polyoxyethylene sorbitan monooleate, sucrose erucic acid ester, and fatty acid monoglyceride, constituting the fatty acid of the fatty acid monoglyceride More than 47% by mass is a polyunsaturated fatty acid.